This Australian Yellow Curry blend is a light fruity curry with Australian bushfoods Lemon Myrtle, Anise Myrtle and Mountain Pepperleaf. Indigenous Australians have harvested these local plants for generations, utilising them as a source of both food and medicine.

The aromatic Myrtles in this delicious mix bring delightful citrus and aniseed flavours, while the Pepperleaf adds an earthy bite to traditional spices turmeric, coriander and cinnamon. Ground chilli and lemongrass finish this beautiful, bright curry mix; reminiscent of a Thai style curry, but distinctly Australian – with its own wonderful flavours from the rain forests in northern NSW to the lush Tasmanian mountains.

How to Use:

This unique Australian Yellow Curry is bright and zesty, with a touch of spice from the wild-harvested Tasmanian Pepperleaf. Perfect with seafood, make a paste to brush on barbequing prawns and whole fish; or add to bouillabaisse or chowder, paella, or steaming Mussels in a thick tomato sauce. Add a few teaspoons to sautéing meat or vegetables for an instant tangy flavour boost, or create a quick and easy marinade, for meat or tofu, that brings the Australian bush to the plate.

Australian Yellow Curry is a fresh and tangy ‘Bush Tucker’ spice mix for soups, hotpots, lentil burgers, fish patties or salad dressings. Let your taste buds and imagination run free! For best results gently dry-roast this Australian Yellow Curry blend over low heat, constantly moving until aromas are released.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.